Gluten Free Blueberry Muffins

Fluffy vegan and gluten free muffins

Did you know that it’s really easy to transform classic vegan blueberry muffins into gluten free treats? Just take these Gluten Free Blueberry Muffins for example. They’re easy to make with simple ingredients, fresh or frozen blueberries, and a sweet crumb topping! The vegan gluten free blueberry muffin batter comes together in a pinch using ingredients you likely already have in your cupboard. They achieve their bakery-style flavor thanks to these 4 elements: Every bite of these dairy free muffins is deliciously soft, tangy, and sweet. Feel free to use fresh blueberries when they peak during late summer or make them year-round with frozen berries. Any extras would be a tasty addition to pancakes, cake, scones, and more!

Ingredients needed (with substitutions)

Soy milk – Or use another unsweetened dairy free milk you like.Apple cider vinegar – White vinegar or lemon juice will work as a substitute.Ground flaxseeds – The flaxseeds, vinegar, and milk are mixed together to create a vegan buttermilk mixture. This helps the muffins rise and gives them a delectable tangy flavor.Gluten free flour – Use a quality gluten free flour. Better Batter Gluten Free Flour is my new favorite, but King Arthur 1:1 Flour or Bob’s Red Mill 1:1 Gluten Free Flour are also great options. Almond flour won’t work here.Sugar – Use granulated sugar or coconut sugar.Baking powderSaltOil – Use a neutral-flavored oil, such as canola or avocado oil.Vanilla extractAlmond extract – Feel free to omit this to keep the recipe nut free.Blueberries – You can use fresh or frozen blueberries. Do not thaw the frozen berries or else their color will bleed into the batter.Crumb topping – The crumb topping is the finishing touch, making these muffins extra special. It’s easy to make using gluten free flour, sugar, cinnamon, and melted vegan butter or coconut oil.

How to make gluten free blueberry muffins

Find the complete recipe with measurements in the recipe card below. First, make the crumb topping by stirring the flour, sugar, and cinnamon together in a small bowl. Mix in the melted butter or oil until you end up with crumbs. Place it in the fridge until the muffin batter is ready. Whisk the plant milk, vinegar, and flaxseeds together to make the vegan buttermilk-like mixture. Let it sit for a few minutes. Stir the flour, sugar, baking powder, and salt together in a large bowl. Add the “buttermilk”, oil, vanilla, and almond extract. Gently stir to combine but don’t overmix. Finish by folding in the blueberries. Divide the batter into your prepared muffin pans and sprinkle the tops with the crumb coating and a few extra blueberries. Bake until they’re golden brown on top and a toothpick inserted in the middle comes out clean. Let them cool slightly, then enjoy!

Variations

Oil free – Substitute applesauce for the oil in the muffin batter.Sugar free – I don’t recommend making the muffins without granulated sugar because it’s important for the structure and flavor.Add lemon – Lemon pairs so well with blueberry desserts! Substitute 1 teaspoon of lemon extract for the almond extract and add 1 tablespoon of lemon zest to the batter.Instead of blueberries – Use blackberries, raspberries, diced strawberries, cherries, or chocolate chips.If you don’t need them to be gluten free – Use all purpose flour instead.

How long do they last?

The muffins will last for 3 or 4 days when stored in an airtight container at room temperature. You can keep them in the fridge to help them last a few days longer.